When Jim Foss came to the Beard House last week, he prepared a squab dish that brimmed with full Southern flavor. The bird was barbecued in Cheerwine, a cherry-flavored soda that's popular in the Southeast, then placed upon a bed of chicken liver and carrot salad and topped with a cornmeal-crusted catfish hush puppy.
Click here to see more photos from chef Foss's dinner.
August 26, 2009, The Beard House, NYC(Photo by Joan Garvin)